Job Summary

Our client is recruiting for a Chef de Partie to assist the Head Chef in overseeing the operations of a kitchen and the food and beverage department of the hotel.

  • Minimum Qualification: Certificate
  • Experience Level: Mid level
  • Experience Length: 3 years

Job Description

CONTEXT

  • Responsible for the products that come out of a kitchen from conception to execution in the absence of the Head Chef.  
  • Maintain and safe guard company equipment.
  • Follow and maintain HACCP policies, procedures and sanitation guidelines. 


NEED TO DO

KEY OUTPUTS

  1. Identify problems and resolve them quickly and efficiently while maintaining a high level of integrity.
  2. Maximize the productivity of the kitchen staff, who directly report to him.
  3. Maintaining impeccable personal hygiene as well as high work and safety standards in the workplace. 
  4. Responsible for approving all prepared food items that leave kitchen in a timely manner and ensure quality is maintained in the absence of the Head Chef.
  5. Ascertain departmental training needs and provide such training. 
  6. Work closely with the Head Chef to modify and create new menus as needed so that they remain effective for the purposes for the restaurant or other establishment. 
  7. Perform many administrative duties, including ordering supplies and reporting to the head of the establishment.
  8. Oversee many diverse aspects of the restaurant and banqueting department.
  9. Manage and work closely with other cooks to determine food inventory needs. 
  10. Involved in staffing of the kitchen, developing menu offerings, forecasting supply needs and estimating costs. Expected to make sure the restaurant meets all regulations, including sanitary and safety guidelines.
  11. Ensure continued efficiency of the kitchen and production of consistent, quality food. Duties also extend to front-of-house and operational issues, including accounting and scheduling.  
  12. To work long hours to ensure that the restaurant is functioning properly at all times. 
  13. Any other duties as assigned.


RELATIONSHIPS

Internal

  • Stores
  • Bar
  • Conferencing/Banqueting
  • Front Office
  • Accounting Office

External

  • Suppliers


REPORTING STAFF

  • Waiters/Waitress
  • Cooks
  • Stewards


REPORTING: Report to Head Chef


KEY PERFORMANCE INDICATORS

  1. Minimal Food Wastage.
  2. Minimal Customer complaints.
  3. Achievement of food cost 32%percent.
  4. Achievement of budgeted food sales and labour costs.
  5. Manage departmental costs against budget. 
  6. Achievement of 100% guest satisfaction on food quality and consistency.
  7. Achievement of 100% resource utilization for equipment/ ICT usage and employee.
  8. Achievement of 100% flexibility on guest needs and wants; delivery of guest products and services in time.


NEED TO KNOW

QUALIFICATIONS

  • Certificate in Food Production 


SKILL/KNOWLEDGE

  • Fully IT literate
  • Excellent oral & written communication skills in English and Kiswahili


EXPERIENCE

  • Minimum of three years in a similar role in a hotel


NEED TO BE (3-must, 2-should, 1-preferably)

  • Team Leader (3)
  • Excellent communicator(3)
  • Self motivated (3)
  • Flexible (2)
  • Creative (3)
  • Passionate
  • Integrity (3)
  • Ethics (3)
  • Time Management (3)
  • Attention to Detail (3)

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